Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Maracanã, 20270-021 Rio de Janeiro, Brazil.
Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos (DTA), 23890-000 Seropédica, Rio de Janeiro, Brazil.
Food Res Int. 2017 Apr;94:1-5. doi: 10.1016/j.foodres.2017.01.018. Epub 2017 Jan 25.
The word association (WA) technique was used to investigate the perception of two groups of consumers (72 celiac and 78 non-celiac individuals; 150 in total) to pizza dough (thick or thin) and the raw material used at the manufacture (cassava flour or rice flour). Different perceptions of the four stimuli were detected by Chi-square test (X=314.393, p<0.0001) for both groups. Seven categories were used for both groups: food/composition, health, doubt/uncertainty, novelty, negative feelings, positive feelings, and sensory aspects. The stimulus 'pizza dough made with cassava flour' was associated with the category "food/composition" and the stimuli 'pizza made with rice flour', 'pizza made with cassava flour' and 'thin dough' were associated with "positive feelings". The stimulus 'thick dough' was related only to the category "negative feelings". WA indicated that gluten-free pizza should have thin dough and us cassava flour or rice flour as the raw material.
该研究采用词语联想测验（WA）技术调查了两组消费者（72 名乳糜泻患者和 78 名非乳糜泻患者；共计 150 人）对披萨面团（厚或薄）和制作原料（木薯粉或米粉）的感知。对两组数据进行卡方检验（X=314.393，p<0.0001），发现对这四种刺激物的感知存在差异。两组均采用了七个类别：食物/成分、健康、怀疑/不确定、新奇、负面情绪、正面情绪和感官方面。刺激物“用木薯粉制作的披萨面团”与“食物/成分”类别相关联，而刺激物“用米粉制作的披萨”、“用木薯粉制作的披萨”和“薄面团”与“正面情绪”相关联。刺激物“厚面团”仅与“负面情绪”类别相关联。WA 表明，无麸质披萨应该使用薄面团，并使用木薯粉或米粉作为原料。
